Seasoned Cheese
Caciocavallo D.O.P.
Caciocavallo is a PDO cheese (i.e. protected designation of origin), of hard paste. It is produced with cow’s milk of different breeds, including Podolica cattle.
Its shape depends on the production area, the size is about 1 or 2 kg; its rind is thin and smooth, stark straw yellow. The paste is homogeneous with a little “eyes”. Its fragrance is delicately aromatic: the taste is initially sweet but become spicy after aging
Its shape depends on the production area, the size is about 1 or 2 kg; its rind is thin and smooth, stark straw yellow. The paste is homogeneous with a little “eyes”. Its fragrance is delicately aromatic: the taste is initially sweet but become spicy after aging
Canestrato di Moliterno
Canestrato di Moliterno is an hard cheese made from sheep’s milk. It has an intense aroma and a strong taste when the aging is completed.
The prolonged pressing gives a compact texture to the cheese, with an unusual and smooth look.
It has a characteristic streak deriving from the surface of the reed baskets into which it is prepared.
The milk quality, the handmade working and the aging in the fondaci (particulars cellars typical of the little town Moliterno), gives to the product an highest standard quality certified by the prestigious I.G.P. mark (Protected Geographical Indication).
Available size: about 3Kg.
The prolonged pressing gives a compact texture to the cheese, with an unusual and smooth look.
It has a characteristic streak deriving from the surface of the reed baskets into which it is prepared.
The milk quality, the handmade working and the aging in the fondaci (particulars cellars typical of the little town Moliterno), gives to the product an highest standard quality certified by the prestigious I.G.P. mark (Protected Geographical Indication).
Available size: about 3Kg.
Caciocchiato I.G.P.
The name means cheese with eyes because of the presence of many holes, called eyes.
It is made from cow’s full milk produced by the Podolian cattle reared according to the traditional local practices in the selected pastures of Irpinia
The fresh forage gives to the milk a unique taste that you will find also in the cheese.
The texture is hard, not very elastic; straw yellow and rich of small holes.
In spite of the prolonged aging its taste is very sweet, so good as the best Swiss cheeses; its rind is thin and yellow.
Caciocchiato’s shape is similar to American watermelon, the size is about 10kg.
It is made from cow’s full milk produced by the Podolian cattle reared according to the traditional local practices in the selected pastures of Irpinia
The fresh forage gives to the milk a unique taste that you will find also in the cheese.
The texture is hard, not very elastic; straw yellow and rich of small holes.
In spite of the prolonged aging its taste is very sweet, so good as the best Swiss cheeses; its rind is thin and yellow.
Caciocchiato’s shape is similar to American watermelon, the size is about 10kg.
Pecorino di Filiano P.D.O.
Pecorino di Filiano' is a hard cheese produced from raw whole sheep's milk from one or two milkings. It
is a semi-cooked cheese, cylindrical with straight sides and a straight or slightly convex heel. Its rind bears typical golden
yellow basketwork marks (which are dark brown in more mature specimens) and the surface is treated with extra
virgin olive oil and wine vinegar. The colour of the cheese varies from white to straw, the latter being typical of the more
matureproduct. It is compact in texture with irregularly distributed tiny eyes. The taste, which is initially
mild and delicate, becomes slightly pungent by the end of the minimum ripening period » it then becomes progressively
stronger. The percentage of fat in dry matter may not be less than 30 %.Weight ranges from 2,5 to 5 kg, the diameter from 15 to 30 cm and the height of the heel from 8 to 18 cm.The product is put on sale after no less than 180 days of ripening. The production of the milk, its processing and ripening take place in the areaset out in the product specification, comprising 30 municipalities in the province of Potenza (Region of Basilicata).
is a semi-cooked cheese, cylindrical with straight sides and a straight or slightly convex heel. Its rind bears typical golden
yellow basketwork marks (which are dark brown in more mature specimens) and the surface is treated with extra
virgin olive oil and wine vinegar. The colour of the cheese varies from white to straw, the latter being typical of the more
matureproduct. It is compact in texture with irregularly distributed tiny eyes. The taste, which is initially
mild and delicate, becomes slightly pungent by the end of the minimum ripening period » it then becomes progressively
stronger. The percentage of fat in dry matter may not be less than 30 %.Weight ranges from 2,5 to 5 kg, the diameter from 15 to 30 cm and the height of the heel from 8 to 18 cm.The product is put on sale after no less than 180 days of ripening. The production of the milk, its processing and ripening take place in the areaset out in the product specification, comprising 30 municipalities in the province of Potenza (Region of Basilicata).
Protected Designation of Origin, better know as the acronym P.D.O., is a logo meant to ensure that only products genuinely originating in that region are allowed in commerce as such. To qualify for a PDO, the product must have qualities and characteristics wich are essentially due to its region of production: it must also be produced, processed and prepared exclusively witin that region.
The Protected geographical indication is the name of an area, a specific place or, in exceptional cases, the name of a country, used as a description of an agricultural product or a foodstuff,
- which comes from such an area, place or country,
- which has a specific quality, goodwill or other characteristic property, attributable to its geographical origin,
- whose production, processing or preparation takes place within the determined geographical area.
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